Whipping up this casserole couldn’t be easier! Just mix together your usual subjects: sweet potatoes, eggs, butter, sugar, milk and vanilla (this is definitely a dessert masquerading as a side dish) to create the base. Then bust or your food processor or blender and throw in the four (yes, just four) ingredients for the topping.

Pour all that deliciousness into your casserole dish and pop it in the oven. Then sit back and enjoy the aroma that fills your kitchen—and ready yourself for the best sweet potato pie you’ve ever tasted! (And take seconds—we won’t tell.)

 

INGREDIENTS

For the sweet potatoes

3 cups (1 29-ounce can) sweet potatoes, drained

½ cup melted butter

⅓ cup milk

¾ cup Wholesome! organic cane sugar

1 teaspoon vanilla

2 beaten eggs

salt to taste

For the topping

5 tablespoons melted butter

⅔ cup Wholesome! organic brown sugar

⅔ cup flour

1 cup pecan pieces

 

INSTRUCTIONS

Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet.

Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving.

 

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Quick Tip: If you don’t like pecans—or have guests who are allergic—try swapping them out for old fashioned oats. The texture and flavor won’t be quite the same but you’ll still have a nice chewy crunch!

Thanks to Pinch of Yum for this tasty recipe!